EC Nutrition

Research Article Volume 3 Issue 6 - 2016

Composition Analysis and Antioxidant Activity Evaluation of Oyster Enzymatic Hydrolysates

Yan Liu1,2, Zhen-hua Duan1,2*, Fei-fei Shang2, Bing-yang Hu1 and Bing Liu1

1College of Food Science and Technology, Hainan University, China

2Institute of Food Science and Engineering, Hezhou University, China

*Corresponding Author: Zhen-hua Duan, College of Food Science and Technology, Hainan University, No. 58, Renmin Avenue, Haikou, Hainan Province, P.R. China.
Received: March 29, 2016; Published: April 20, 2016



The focus of the study was to investigate composition and in vitro antioxidant activity from oyster enzymatic hydrolysates. Oyster enzymatic hydrolysates from oyster muscle were hydrolyzed using flavourzyme and ficin. Amino acid contents, volatile flavor compo- nents and molecular weight distribution of oyster enzymatic hydrolysates were determined by reverse phase high-performance liq- uid chromatography (RP-HPLC), gas chromatography-mass selective detector (GC-MS) and gel permeation chromatography (GPC), respectively. The RP-HPLC result indicated that 17 kinds of amino acids were detected in oyster enzymatic hydrolysates and the hydrolysates were rich in glutamic acid, histidine, glycine and cysteine. Totally 34 volatile compounds were described by mass spec- trum (MS). Moreover, aldehydes were the most abundant, which accounted for 31.48% of the total components, followed by esters, which rank the second in the volatile flavor components identified. The number average molecular weight (Mn) of oyster enzymatic hydrolysates were mainly 10134Da, 324 Da and 109Da. The oyster enzymatic hydrolysates exhibited the higher scavenging activity on 2,2-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS) radicals (IC50 =0.86 mg/mL), 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radicals (IC50 = 4.24 mg/mL), hydroxyl radicals (IC50 = 6.43 mg/mL) and reducing power ( 0.698 at 2.5 mg/mL ). These results had shown that oyster enzymatic hydrolysates can be used as a tremendous source of antioxidant peptides, and of high interest for food and pharmaceutical industries to develop new nutraceuticals and functional foods.

keywords: Oyster muscle; Antioxidant activity; Oyster enzymatic hydrolysates; Volatile flavor components; Amino acid

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Zhen-hua Duan., et al. “Composition Analysis and Antioxidant Activity Evaluation of Oyster Enzymatic Hydrolysates”. EC Nutrition  3.6 (2016): 737-747.

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